Step by step

Soy sauce, vinegar, chilli, fresh ginger, onion, garlic, boiled potatoes, tofu, mixed boiled veg, dough, tomato passata, butter, kopan masala

If you want to follow the authentic and traditional Tibetan method of making your momos, after steaming you should cook them in butter or on a hotplate.
In fact, although momos are typically Tibetan, you can also find them in other countries nearby, where the Tibetan diaspora live, like Nepal or Bhutan.


pasta rice